Stracciatella cherry tart
Stracciatella cherry tart
| Ingredients | For 12 pieces |
| 200 g | fresh cherries |
| 5 cups (100 g each) | “Der kleine Bauer The Lactose-Free Stracciatella” |
| 7 EL | neutral oil |
| 200 g | Whipped cream |
| 125 ml | Cherry juice or 1 glass (380 g) sweet cherries |
| 2 | Eggs |
| 250 g | ground almonds (with shell) |
| 2 packets | Cream stabilizer |
| 1/2 packet | Cake glaze (clear) |
| 60 g | Sugar |
| 50 g | Potato flour |
| 50 g | Milk chocolate |
| 1 packet | Vanilla sugar |
| 3/4 packet | baking powder |
Making
Rinse the cherries, drain and pit them. Drain the glass cherries and measure out 125 ml of juice. Stir the cake glaze powder into the cherry juice and bring to the boil briefly while stirring. Add the cherries and allow to cool. Grate the chocolate coarsely and set aside 2 tablespoons for garnishing.
Preheat the oven to 175 °C (fan oven 155). Line a muffin tray with paper cases. Mix 250 g of "The Little Farmer The Lactose-Free Stracciatella" yogurt, eggs, sugar, vanilla sugar and oil. In a second bowl, mix the almonds, potato flour, chocolate shavings and baking powder and stir into the yogurt mixture. Pour the dough into the muffin cases, bake for approx. 20 minutes and allow to cool.
Beat the cream and cream stabilizer until stiff, then immediately stir in the remaining 250 g of "The Little Farmer The Lactose-Free Stracciatella" yogurt. Before serving, place the cream and cherries on the muffins and garnish with the chocolate shavings.
